The Australian Derwent family moved from Sydney to Beijing in December 2014, setting up home in Park Avenue on the south side of Chaoyang Park. Mom Hayley is a stay-at-home mom to sons Maclaren (age 6), Tristan (4), and Cameron (3) and is also studying nutritional medicine part-time. Dad Lachlan is operations manager for Algeco Chengdong International Housing Company. Maclaren and Tristan attend Yew Chung International School of Beijing; Cameron stays at home with Hayley.
When we arrive, the boys are deep into the movie Ants but are happy to pause it to help prepare one of their favorite treats; Hayley’s healthy take on the cookie. As an ex-chef and a student of nutrition, it’s easy to see why eating well is important to Hayley, Lachlan and Tristan’s gluten sensitivities provide a further impetus to cut back on simple carbohydrates. “These cookies feel like a treat, but they are literally just two ingredients. I make these for breakfast sometimes,” she says, “and they are great still warm from the oven. But I shudder to think what the teachers must think when they ask the boys what they’ve had to eat that morning!”
Banana Oat Cookies 香蕉燕麦曲奇
Approximately 6-8 servings 约6-8人份
2 bananas 2根香蕉
2 cups instant oatmeal 2杯速溶燕麦片
1/2 cup chocolate chips, or sultanas, or dried cranberries, or chopped nuts, or desiccated coconut (optional) 1/2杯巧克力碎或葡萄干、蔓越莓，也可以是坚果碎、椰丝（可随意选择）
1. Preheat oven to 180 degrees C. 烤箱预热至180℃。
2. In a large bowl, mash the bananas until smooth. 在一个大碗里捣碎香蕉，直到顺滑。
3. Add the oats and chocolate chips and mix well. 加入燕麦片和巧克力碎，搅拌融合成面糊状。
4. Drop spoonfuls of dough onto a lined cookie sheet. 用勺子将面糊整形成小圆饼，放在垫油纸的烤盘上。
5. Bake for 9-12 minutes or until cookies are set. 烤9-12分钟，直到曲奇饼干成形。
6. Remove from oven and cool on a wire rack. 将曲奇饼干从烤箱中取出，在晾网上冷却即可。
This article originally appeared on page 28-29 of the beijingkids September 2015 issue. Click here to read the issue for free on Issuu.com. To find out how you can get your own copy, email email@example.com.